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APRIL 24, 2020

Cleaning and Sanitizing Your Foodservice Operation

By Carla Landi

 

As we all prepare for restaurant dining rooms to open again, restaurant owners have a lot to do to prepare. Winco put together a great reference for restaurants about cleaning and sanitizing their foodservice operation, as outlined in the steps below.

 

First of all, the steps to properly cleaning a restaurant can be broken down into four categories:

Clean – to remove surface soils

Sanitize – to kill 99.9% of germs (bacteria) Accepted as food safe by public health dept

Disinfect – to kill 99.9999 of all germs (bacterial & virus)

Food Safe – chemicals labeled as safe to use in food preparation areas

So, what is needed to get the job done in each area of the operation?

 

Dining Room – Tables & Stations


  • Green & Red Cleaning Buckets in 3 & 6 qt sizes

  • Spray Bottles with color-coded sprayers

  • Microfiber Kitchen Towels

  • Cleaning Sponges


Kitchen – Buffet Line – Salad Bar

  • HAACP Color Coded Cutting Board Brushes

  • Sponge Scrub Pad

  • Herringbone Bar Towel

  • Utility Pails in 10 & 14 qt sizes

  • Equipment Brushes


Bar – Beverage Station

  • Glass Washer Brushes

  • Beer Mug Washer

  • Coffee Decanter Brush

  • Glass Polishing Towel

  • White Bar Towel


Floors

  • Yellow Mop Bucket/Wringer Combo

  • Red Mop Bucket/Wringer Combo > Restrooms

  • Wet Mop in microfiber or blended loop-end/banded and cut-end sizes

  • Wet Floor Signs

  • Dust Mops

  • Angle Broom

  • Dust Pans

  • Deck Brooms – 10” Scrub Brush or 12” Multi Angle Scrub Brush


Restroom

  • Black Latex Gloves

  • Toilet Brush

  • Plunger

  • Sanitary Seat Cover & Dispenser

  • Soap Dispenser / Sanitizer Dispenser

  • Square Container with ‘no touch’ lid


 General Purpose – Storage Room

  • Wipes Dispenser

  • Glove Dispenser – regular & large box

  • Brick Pack Mop Dispenser

  • Mop & Broom Rack


Before opening the doors for diners again, it’s a good idea to clean, sanitize, disinfect, and ensure food safety of the entire operation before welcoming all your guests back in for business. Assign people to these tasks and have a regular schedule that can be easily followed. We all look forward to getting back to our favorite restaurants for dine-in enjoyment.

 

Thank you to Winco for providing this great resource and guide. Click here for a resource of products provided by Winco.

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